Sauerkraut lasagna

Ingredients for 5 servings:

• Oil for frying
• 500 g sauerkraut
• 1 tsp sugar, possibly more
• 3 carrots
• Paprika powder, sweet and hot
• 3 garlic cloves
• Herbs (thyme, oregano, etc.)
• 1 pack of tomatoes, pureed and possibly tomato paste
• 200 g whipped cream, maybe a little more
• 100 g Parmesan
• 40 g butter
• 3 onions
• 3 tbsp flour
• ½ liter of milk
• Salt or vegetable broth, granulated
• pepper
• nutmeg
• Lasagna sheet(s)
• 1 tbsp breadcrumbs
• Grated cheese for topping

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and onions. Sauté the sauerkraut in oil in a large pan. Dice the carrots and onions. When the cabbage starts to darken, add the sugar and diced carrots. Once everything is well browned, add the paprika. Immediately stir in the passata to prevent the paprika from burning. Dice the garlic or press it through a press and add it. Let it simmer slightly. For the béchamel sauce, melt the butter in a saucepan. Sauté the onions, stir in the flour. Slowly add the milk while stirring. Bring to a boil. Season with salt or vegetable stock, pepper, and nutmeg. Remove from the heat. Season the sauerkraut sauce with the herbs. It should be very thick. If it isn’t, thicken with a little tomato paste. Finally, stir in the cream and Parmesan cheese. Season with sugar if desired (if the cabbage is very sour). In a casserole dish, alternate layers of sauerkraut sauce and béchamel sauce, separated by a layer of lasagna sheets (check the package to see if the lasagna sheets need to be pre-cooked!). If you like it cheesy, you can sprinkle cheese over each layer of béchamel. I make sauerkraut first and béchamel sauce last. Sprinkle breadcrumbs on top, then top with cheese. Bake in the oven at 200°C for 30 minutes, until the cheese is golden brown on top.